Potatoes Nicoise Canadian
Experience a vibrant twist on a French classic with ‘Potatoes Nicoise Canadian’—a wholesome and refreshing salad that blends the timeless elegance of Niçoise cuisine with a touch of Canadian flair. This hearty dish features tender baby potatoes, crisp green beans, juicy cherry tomatoes, and protein-packed canned tuna, all brought together with a luscious maple-Dijon vinaigrette. Hard-boiled eggs and briny black olives add a satisfying depth, while a sprinkle of fresh parsley ensures a bright finish. Perfect served warm or chilled, this 40-minute recipe is an ideal choice for a light main course or a shareable side dish that’s equally nutritious and flavorful. Packed with texture, color, and bold flavors, Potatoes Nicoise Canadian is a must-try for fans of fresh, wholesome ingredients.
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Ingredients
- 500 grams baby potatoes
- 200 grams green beans
- 4 large eggs
- 250 grams cherry tomatoes
- 1 can (about 120 grams) canned tuna
- 50 grams black olives
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Directions
Step 1
Wash the baby potatoes thoroughly and cut them in half for even cooking.
Step 2
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring to a boil, then reduce the heat to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
Step 3
While the potatoes are cooking, bring another pot of water to boil. Add the green beans and blanch for 2-3 minutes. Drain immediately and transfer the beans to an ice water bath to stop the cooking process. Set aside.
Step 4
In the same pot used for the green beans, place the eggs and cover them with water. Bring to a boil, then reduce the heat and simmer for 9-10 minutes for hard-boiled eggs. Drain and transfer the eggs to an ice water bath. Once cooled, peel and cut them into halves.
Step 5
In a small bowl, prepare the Canadian-inspired vinaigrette by whisking together the Dijon mustard, red wine vinegar, olive oil, maple syrup, salt, and black pepper. Adjust seasoning to taste.
Step 6
In a large serving bowl, combine the cooked potatoes, blanched green beans, halved cherry tomatoes, drained canned tuna, and black olives.
Step 7
Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.
Step 8
Top the salad with the halved eggs and sprinkle with freshly chopped parsley for a finishing touch.
Step 9
Serve immediately or refrigerate and enjoy chilled. This dish is perfect as a light main course or a side dish.
Nutrition Facts
| Serving size | (1426.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1416.3 |
| Total Fat 69.7g | 0% |
| Saturated Fat 14.4g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 786.4mg | 0% |
| Sodium 3779.0mg | 0% |
| Total Carbohydrate 131.0g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 30.8g | |
| Protein 73.1g | 0% |
| Vitamin D 260IU | 0% |
| Calcium 364.1mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 3839.2mg | 0% |
Source of Calories